Portunus trituberculatus is tender and white, rich in protein, fat and various minerals. Fried crabs are more delicious than boiled ones.

Ingredients for 4 people.

Portunus crab 850g

condiments

50 grams of oil

Soy sauce 10g

3 grams of salt

20 grams of cooking wine

Liquor 1 teaspoon

5 grams of onion

Ginger10g

20 grams of raw flour

Step 1

Swimming crab washing

Second step

Prepare raw flour, onion and ginger.

Third step

Open the crab cover, take out the crab stomach, wash the cheeks and cut into pieces, and seal the incision with raw powder.

Fourth step

Pour oil into the pot.

Step five

Heat the oil, first fry the side stained with corn starch until it is slightly yellow.

Step 6

Then fry the whole crab and take it out.

Step 7

Add oil to the bottom of the pot, and onion and ginger will be fragrant.

Step 8

Put the crab into the cooking wine and add a little boiling water.

Step 9

Add salt and soy sauce, cover the pot and cook, then turn off the fire and take it out.

Step 10

Put it in a bowl and sprinkle with chopped green onion.

Cooking tips

The stomach and gills of crabs should be cleaned and inedible. Crabs belong to cold food. Adding more ginger when cooking can play a neutralizing role.

Pan-fried in medium fire, stained with raw flour will have a burnt taste.